This instant pot pumpkin cheesecake has a buttery gingersnap crust and a silky, spiced pumpkin filling that cooks in just 28 minutes under pressure. The Instant Pot steams the cake gently, so the top stays smooth and crack free.
Plan ahead, because the cake needs an hour to cool and at least 6 hours in the refrigerator, which makes the total about 8 hours 25 minutes. Most of that is hands off, and the cheesecake is fully made a day before you need it, which suits fall gatherings.
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Why This Instant Pot Pumpkin Cheesecake Recipe Works
Pressure cooking creates a moist, even heat. The cheesecake sits on a trivet above a bath of water, so it steams instead of baking dry, which helps prevent cracks and gives a dense, creamy slice.
The filling is simple. Cream cheese, sugar, eggs, pumpkin puree, and heavy cream blend into a silky batter, and pumpkin pie spice with a touch of cornstarch adds flavor and stability.
Gingersnap crumbs make a spicier, crunchier base than graham crackers. A short freeze before filling sets the crust so it holds its shape while the batter goes in.
A small 7 inch springform pan fits the 6 quart pot, and the tall slices serve eight easily.
Ingredients for Instant Pot Pumpkin Cheesecake
- 1 1/4 cups gingersnap cookie crumbs
- 4 tbsp unsalted butter, melted
- 1 tbsp granulated sugar, for the crust
- 1/4 tsp ground cinnamon
- 12 oz cream cheese, at room temperature
- 1/2 cup granulated sugar, for the filling
- 1 1/2 tsp pumpkin pie spice
- 1 1/2 tsp cornstarch
- 1 pinch kosher salt
- 3 large eggs, at room temperature
- 1 cup canned pumpkin puree
- 1/2 cup heavy cream, at room temperature
- 2 tsp vanilla extract
- 2 cups sweetened whipped cream, for topping
- 1 1/2 cups water, for the pot
Gingersnap cookie crumbs. Crush the cookies in a food processor or in a zip bag with a rolling pin. Fine crumbs press into a firm crust.
Cream cheese. Use full fat block cream cheese at room temperature. Cold cheese leaves lumps in the batter.
Canned pumpkin puree. Choose plain puree, not pie filling. Blot it with a paper towel if it looks watery.
Eggs. Add them one at a time and mix only until combined, since extra air can cause cracks.
Heavy cream. It makes the filling rich and smooth. Bring it to room temperature so it blends easily.
Pumpkin pie spice and cornstarch. The spice gives classic fall flavor, and the cornstarch helps the filling set firmly.
Whipped cream. A generous topping adds a cool, light contrast to the dense filling.
How to Make Instant Pot Pumpkin Cheesecake
1. Prepare the pot. Pour 1 1/2 cups of water into a 6 quart Instant Pot and set the metal trivet inside. Grease a 7 inch springform pan.
2. Make the crust. Stir the gingersnap crumbs, melted butter, 1 tbsp sugar, and cinnamon together. Press the mixture onto the bottom and 1 1/2 inches up the sides of the pan, then freeze it.
3. Beat the cream cheese. Beat the cream cheese with a mixer for about 2 minutes until smooth, scraping the bowl as needed.
4. Add the flavorings. Beat in 1/2 cup sugar, pumpkin pie spice, cornstarch, and salt until combined.
5. Add the wet ingredients. Beat in the eggs one at a time, then mix in the pumpkin puree, cream, and vanilla just until smooth.
6. Fill the pan. Pour the filling over the chilled crust and smooth the top. Lower the pan onto the trivet using a foil sling.
7. Pressure cook. Lock the lid, seal the vent, and cook on high pressure for 28 minutes. Let the pressure release naturally for 20 to 30 minutes.
8. Cool. Lift out the pan, run a paring knife around the edge, and cool on a rack for 1 hour.
9. Chill. Cover and refrigerate for at least 6 hours or overnight, then unmold and top with whipped cream.
How to Serve Instant Pot Pumpkin Cheesecake
Serve the slices cold with whipped cream and a dusting of pumpkin pie spice. If you are building a dessert table, add a slice of New York cheesecake or cheesecake with graham cracker crust for a classic option. Smaller fall treats such as mini pumpkin bundt cakes and cinnamon streusel coffee cake round out a seasonal spread.
How to Store and Reheat Instant Pot Pumpkin Cheesecake
Keep the cheesecake covered in the refrigerator for 3 to 4 days. Cream cheese desserts are ideal when eaten cold, and leftovers should not sit out for more than 2 hours. Do not freeze this cheesecake, since freezing changes the smooth texture of the filling.
Tips and Variations for Instant Pot Pumpkin Cheesecake
Use room temperature ingredients. Cream cheese, eggs, and cream blend smoothly when they are not cold.
Do not overmix. Beat on low speed after adding the eggs to avoid trapped air and cracks.
Wrap the pan if needed. If your springform pan leaks, wrap the base in a layer of foil first.
Use natural release. A slow release keeps the surface smooth. A quick release can crack the top.
Chill fully. A long chill sets the center and makes clean slices possible.
Cut cleanly. Wipe the knife with a warm damp towel between cuts.
Add a topping. Caramel sauce or chopped pecans go well with the spiced filling.
Handle eggs safely. Keep the cake cold and wash your hands after handling raw eggs. For general guidance on handling dairy leftovers, see this University of Wisconsin Extension leftovers guide.
Frequently Asked Questions About Instant Pot Pumpkin Cheesecake
How do I know when instant pot pumpkin cheesecake is done?
The edges should be set and the center should jiggle slightly, like gelatin. It firms up fully as it chills.
Can I make instant pot pumpkin cheesecake without a springform pan?
A 7 inch cake pan lined with parchment can work, but a springform pan makes unmolding much easier.
Can I make instant pot pumpkin cheesecake the day before?
Yes. It is better made a day ahead, since the long chill improves the texture.
What size pressure cooker do I need?
A 6 quart model fits a 7 inch springform pan. An 8 quart model works with the same pan on a taller trivet.
Can I use graham crackers for the crust?
Yes. Use the same amount of graham cracker crumbs for a milder crust.
Instant Pot Pumpkin Cheesecake
Equipment
- 6 quart Instant Pot
- 7 inch springform pan
- Metal trivet
- Electric mixer
- Foil sling
Ingredients
- 1 ¼ cups gingersnap cookie crumbs for the crust
- 4 tbsp unsalted butter melted, for the crust
- 1 tbsp granulated sugar for the crust
- ¼ tsp ground cinnamon for the crust
- 12 oz cream cheese at room temperature, for the filling
- ½ cup granulated sugar for the filling
- 1 ½ tsp pumpkin pie spice for the filling
- 1 ½ tsp cornstarch for the filling
- 1 pinch kosher salt
- 3 large eggs at room temperature
- 1 cup canned pumpkin puree
- ½ cup heavy cream at room temperature
- 2 tsp vanilla extract
- 2 cups sweetened whipped cream for topping
- 1 ½ cups water for the pot
Instructions
- Set up. Add 1 1/2 cups water and the trivet to the pot and grease the springform pan. Press the crust. Mix 1 1/4 cups crumbs, 4 tablespoons butter, 1 tablespoon sugar, and 1/4 teaspoon cinnamon. Press into the pan and up the sides, then freeze while you make the filling.
- Cream. Beat 12 ounces cream cheese until smooth, about 2 minutes. Flavor. Add 1/2 cup sugar, 1 1/2 teaspoons pumpkin pie spice, 1 1/2 teaspoons cornstarch, and 1 pinch salt and beat until combined.
- Finish the batter. Mix in 3 eggs one at a time, then 1 cup pumpkin, 1/2 cup cream, and 2 teaspoons vanilla. Load the pot. Pour the batter into the crust and place the pan on the trivet.
- Cook. Cook on high pressure for 28 minutes, then release naturally for 20 to 30 minutes.
- Rest. Remove the pan, loosen the edge with a knife, and cool for 1 hour on a rack.
- Set. Refrigerate at least 6 hours, then top with 2 cups whipped cream and serve.
